Rewena Paraoa Maori Bread Recipes

MAORI BREAD

Steps:

• Combine yeast, water and sugar in a large mixing bowl.
• Add all the flour at once.
• Mix well.
• Knead a few minutes until smooth and elastic.
• Grease a deep pot with a lid.
• Place dough in pot and cover.
• Let rise for 1 hour, or until doubled in size.
• Preheat oven to 350°F.
• Bake, covered, for 45 minutes.
• Remove lid and bake an additional 15 minutes.
• Remove from oven and take bread out of pot.
• Serve hot with honey-citrus butter.

REWENA PARAOA (MAORI BREAD)

Steps:

• These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
• To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
• Mash potato thoroughly with any remaining water in pot & set aside.
• When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
• Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
• It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
• Pre-heat oven to 200c.
• Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
• In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
• Mix ingredients until combined adding extra water if required.
• Turn out onto floured bench and knead lightly for approximately 10 minutes.
• With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
• Bake in pre-heated over for approximately 30-40 minutes or until golden.
• Turn out of trays, slice and eat hot with butter.
• Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.